Artisanal Italian salami and soppresse: Identification of control strategies to manage microbiological hazards. (February 2017)

• Record Type: Journal Article
• Authors: Roccato, Anna; Uyttendaele, Mieke; Barrucci, Federica; Cibin, Veronica; Favretti, Michela; Cereser, Andrea; Cin, Marta Dal; Pezzuto, Alessandra; Piovesana, Alessia; Longo, Alessandra; Ramon, Elena; De Rui, Stefano; Ricci, Antonia
• Is Part Of: Food microbiology. Volume 61(2017:Feb.)
• Page Start: 5
• Page End: 13
• Publication Date: 2017-02
• Subjects: Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2016.07.010
• Languages: English
• ISSNs: 0740-0020

Abstract

Highlights: The presence of pathogens is reported in traditional salami and soppresse. Ripening conditions for salami-soppresse vary considerably between producers. The main microbiological hazard for this type of food is Listeria monocytogenes . A weight loss of at least 25% is needed in order that products have aw ≤0.92 Products with a weight loss of 25% and without pathogens are allowed to be marketed.